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My mother-in-law passed this tip to me. When you peel an orange, put the peel in a zip-lock bag and store in the freezer. Take out what you need and grate on a micro-plane without thawing. Easy and handy.

I'm looking for a round gratin pan, approx. 9 - 10" It needs to be heavy and usable on stovetop for making tarte tatin. While I appreciate the French one I found for $150.00, that's definitely NOT what I had in mind.

I found a recipe for homemade baking powder as follows: 1 lb soda 1 1/2 lb cream of tartar 1/4 lb cornstarch The recipe says this is "double the strength of any on the market" Would this be true? If so, should I use half as much? bglewis